Giblet Pasta

2 cups hot water

2 tablespoons extra virgin olive oil

2 ounces pancetta, diced

1 carrot, finely chopped

1 onion, finely diced

1 clove garlic, crushed

4 ounces chicken gizzards, coarsely chopped

6-8 ounces chicken livers, coarsely chopped

1 cup tomato sauce

1/2 teaspoon dried oregano

1 bay leaf

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil